A ridiculously delicious guide to the best sweets in New York and Paris.

Sunday, April 01, 2007

Love Bites

A bouchon is a bouchon, not a brownie

To state the obvious: the path to finding the perfect brownie is paved in decadence. And while it may not be easy to choose the best of the best in a very delicious field, it’s easy enough to find unexpected delights along the way. Like finding the aforementioned decadence and deliciousness in a different form, and in… a mall.

When Bouchon Bakery opened in the Time Warner Center, everyone who worships at the altar of Thomas Keller was thrilled. Keller has received nearly every culinary accolade possible and, for those who can't score a resy at Per Se, or afford the tab, a place to nosh on top-notch food is a golden gift. But, since “Bakery” is in the eatery’s name, skip the tuna sandwich. And, since “Bouchon” is in the name, go straight for the goods: i.e. the chocolate bouchons.

A bouchon? Qu'est-ce que c'est? Think of it as a French brownie. Shaped like a delicate beehive, it has the texture of a homemade brownie from the pan’s perimeter: tough and chewy at the edge; moist and chocolaty at the center. Making this four-bite treat even better are the chunks of chocolate that punctuate the cake inside.

If the mall setting doesn't bother you, sit under the Samsung sign and have the chocolate bouchon with coffee ice cream. Otherwise, make like a Parisian and take your bite of heaven chez-vous.